Roasted Ratatouille with Basil Aioli

nutritional information

6 Servings

Eggplant, tomatoes, bell peppers and zucchini are the stars of the Provençal summer garden and are featured in the famous vegetable stew, ratatouille. Here, the vegetables are roasted instead of stewed, which intensifies their flavor. The crowning touch is a basil-garlic topping called aioli.